Cucumber Salad

Submitted By Jana Cannon

Peel and chunk 2-3 good sized cucumbers. Chop up one small onion and add to the cukes. (If you have picky eaters, that don't like onion, just chop them really big). Pepper, pepper, pepper. Coat the top of the mix with pepper and then mix. Add a splash of Apple cider vinegar, mix again. Then add a 1/4 to 1/3 C miracle whip, mix again.

Chill for 1 hour and then serve. The cucumbers will eventually make the miracle whip runny, but it still tastes fabulous the next day or two.

Grilled Bruschetta Chicken

Submitted By Barbara Peterson

www.jamiecooksitup.blogspot.com
Time: 3 hours to marinate + 20 minutes grilling time
Yield: 5 servings

4-5 boneless skinless chicken breasts
1 C Kraft Light Zesty Italian Salad Dressing
1 pint grape tomatoes
3 cloves of garlic
1 T olive oil
2 t balsamic vinegarfreshly cracked salt and pepper
1 1/2 T fresh basil
2 C mozzarella cheese, grated
1/2 C Parmesan cheese, grated
8 oz. spaghetti noodles
2 T buttersalt and pepper

1. Throw your chicken breasts and 1 C of the salad dressing into a gallon sized zip loc freezer bag. Carefully seal the bag and refrigerate for at least 3 and up to 24 hours. Then pat yourself on the back for getting your act together and having a plan for dinner....right in the middle of the summer. Good for you. I'm so proud to know ya.

2. Just before you are ready to grill your chicken, make the Bruschetta. Chop all the tomatoes in half and toss them into a medium sized mixing bowl.

3. Peel your garlic and chop it into rough pieces. Then chop up your basil. If you have some growing fresh in your garden....bless your beautiful hide. You are a better woman (or man) than I am. If you live within 25 miles of here, I sure hope you like to share.

4. Pour in your balsamic vinegar and drizzle the olive oil over the top.

5. Sprinkle some freshly cracked salt and pepper, stir it all up and then taste it. Yes...dig right in. If your tomatoes are lacking in sweetness then add just a bit of sugar. You don't want to kill it over with sweetness now. Just give it a bit of help if your tomatoes are lacking. Adjust the salt and pepper as well, if needed.

6. Get your mozzarella cheese grated.

7. Head out to the grill and cook your chicken up over medium high heat. While it's cooking boil some water and cook your spaghetti noodles.

8. When the chicken is cooked through, turn the grills temperature down to low. Place a disposable 9x13 pan onto the grill. Put your cooked chicken into the pan. Cover the chicken with the Bruschetta.

9. Sprinkle it with the Mozzarella cheese and then cover the grill. Let it cook for 7-10 more minutes, or until the sauce is bubbly and the cheese in nicely melted.

10. Toss your cooked pasta with 2 T butter and sprinkle it with salt and pepper to taste. Cover the pasta with this beautiful chicken and bruschetta. Be sure to get all of the yummy juices from the pan as well. Sprinkle it with Parmesan cheese and serve immediately.

Thanksgiving Ribbon Jello

Submitted by Katie Griffin

My mom made this Jello every year and I decided to make it a family tradition. It takes quite a few hours to make but it always turns out beautiful and tastes absolutely delicious! I've had quite a few requests for the recipe and it's quite easy so here you go:

You need 5 different flavors (colors) of 3 oz jello. I usually use Cherry, Lemon, Lime, Orange, Grape (grape is hard to come by, if you want to fake the purple, buy strawberry and add blue food coloring).

Bring 1 cup of water to a boil. Add your first jello. Divide in 1/2.

To one 1/2 c add 3 T cold water. Pour that half in your bundt pan (I use a bundt pan because it's pretty, you don't have to), place in fridge.

To the other half add 1/3 C of sour cream (Jared has this funny thing about sour cream, he SWEARS he can taste it, so I use cool whip now but make sure it's at room temperature, otherwise you get bubbles and it doesn't set as nicely).


Here is the tricky part, you want to pour the next layer on before the previous layer is completely set. If you wait too long, the layers separate when they're served...who knows maybe you want it that way, it give the kids an excuse to play with their food ;).

This is the way I do it;  I lightly touch the top of the layer, if quite a bit of jello sticks to my finger, it's not ready. Once its barely sticks, I add the next layer.

You have to be careful not to just pour the next layer on because it will break the previous layer and then it won't look as clean. I gently pour the next layer onto the back of a spoon that's fairly close to the previous layer. It seems to help. There is always a little bit of mixing, nothing is perfect, accept it :).

You continue the process until you've done all your colors.

Once you're ready to get it out of the bundt pan, fill your sink with warm (NOT HOT) water. Place your bundt pan in the warm water for about 15-20 seconds. This melts the sides a little bit so it will "let go". Place your serving plate on the top of the bundt pan and flip! Good luck with that, I still haven't ever gotten it perfectly centered...again accept this :)

Enjoy your Jello treat!!!

November 2011 Newsletter

Rice-a-Roni Dinner

Submitted By Jana Cannon

Rice-a-roni Dinner

1 box chicken rice-a-roni

1 can chunk chicken (drained)

1 can water chestnuts (sliced or you can cut the whole into chunks)

2 stalks celery, chopped

Make the rice-a-roni according to the package directions except when you add the water, add everything else too.

Bread Bowls

Submitted By Amanda Hancock

Yummy Bread Bowls

4 ½ tsp. yeast

½ c. warm water

2 c. warm milk

6 Tbsp. shortening

2 eggs

¼ c. sugar

1 ½ tsp. salt

7 c. flour

In a large mixing bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt, and 3 cups of flour; beat until smooth. Stir in enough glour to sorm a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6 -8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface, divide into 8 piece. Shape each into a large roll. Place 4 rolls each on two sprayed cookie sheets (they need to not be touching after they’ve had a chance to rise, so give them plenty of room). Cover and let rise until double, about 30 minutes. Bake at 350* for 20-25 minutes. Switch the two cookie sheets positions (top and bottom) half way through the baking time. When done baking, remove to wire racks to cool.